Mashed Parsnips and Potatoes
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Ingredients
- 2 cups parsnips (medium size)
- 3 medium potatoes (1 pound)
- 1/2 cup low-fat milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon butter
Instructions
- Wash hands with soap and water.
- Scrub parsnips and potatoes under running water and peel.
- Cut into similar size pieces.
- In a medium saucepan, cover the vegetables pieces with cold water. Bring the water to a boil and simmer until vegetables are soft, 15 to 20 minutes.
- Drain the vegetables and mash. Stir in milk, salt, pepper, garlic powder and margarine. Serve hot.
- Refrigerate leftovers within 2 hours.
Nutrition
| Calories | 142 |
|---|---|
| Protein | 3 g |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 6 mg |
| Sodium | 229 mg |
| Carbohydrates | 28 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Food Hero Oregon State University Cooperative Extension Service